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Imprimer la recette
Cassoulet au canard
Spécialité culinaire du Languedoc par excellence, le cassoulet est un plat mijoté à base de haricots secs blancs (également appelé lingot ou mogette, selon les régions), proposé accompagné de viande. Il tient son nom du cassolo, le plat creux traditionnel en terre cuite dans lequel il était préparé. Généralement, le cassoulet est cuisiné avec du confit d’oie ou de canard, du lard, de la couenne, du jarret de porc, de la saucisse et de l’agneau. Il peut parfois contenir aussi des légumes comme la tomate, le céleri ou la carotte. Confectionnez votre propre cassoulet au canard, comme dans le Sud-Ouest et régalez-vous de ce plat très gourmand et goûteux.
La veille, faites tremper les haricots blancs dans un saladier d’eau.
ÉTAPE 2
Le lendemain, égouttez-les et faites-les cuire dans un faitout d’eau froide, avec le thym, l’oignon épluché et piqué de 2 clous de girofle, le sel et le poivre.
ÉTAPE 3
Laissez mijoter 1 heure à petite ébullition.
ÉTAPE 4
Préchauffez le four à 210°C (thermostat 7).
ÉTAPE 5
Dressez votre cassoulet de canard. Frottez d'ail un plat à four en terre. Déposez-y les ailes et les cuisses de canard confites, les saucissons à cuire, le lard coupé en dés.
ÉTAPE 6
Ajoutez les haricots blancs, cuits avec une partie de leur jus de cuisson.
ÉTAPE 7
Portez à ébullition et terminez la cuisson au four pendant 1 h 30.
ÉTAPE 8
Servez le cassoulet au canard bien chaud, saupoudré de persil haché.
Notes
ASTUCES
N’hésitez pas à préparer votre cassoulet de canard à l’avance. Comme de nombreux plats mijotés, celui-ci est encore plus savoureux une fois réchauffé. Vous pouvez agrémenter votre cassoulet de quelques tomates fraîches, pelées et épépinées. Ajoutez-les au plat avant la cuisson au four.
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